Fish tacos
Tacos de pescado
It is a very simple fish tacos recipe and the secret for a good flavour is to try to use as many fresh ingredients as possible, whilst still trying to use some old or frozen stuff I found in the cupboards and fridge.
Print Recipe
Ingredients
- 3 frozen crumbed fish fillets
- 6 corn tortillas preferably from La Tortilleria
- 2 tbsp of mayonnaise relace with Vegannaise for dairy free
- 1 tbsp of chipotle chillies chopped
- 1/4 purple cabbage
- 1 lime
- 1 lebanese cucumber
- ½ red capsicum but any colour will do
- salt & pepper to taste
Instructions
- Place the fish fillets on a baking tray and bake in the oven for 20 minutes at 200⁰C2. To prepare the garnish – dice finely the purple cabbage, cucumber and red capsicum and mix together in a bowl adding half of the lime juice
- To make the aioli – in a different bowl, mix the mayonnaise, chipotle and other half of the lime juice. Add or reduce chipotle to balance spiciness
- Reheat your tortillas and place in a tea towel to keep warm
- Remove fish fillets from the oven and chop in big cubes
- Assemble your fish tacos by filling up tortillas with fish fillets cubes, adding the cabbage garnish and chipotle aioli on top.
- Enjoy!
